Other Boneless Roasts

Meat always ends up more flavorful when it’s roasted on the bone, but boneless roasts are easier to Prepare and trim (so butchers like to sell them), they cook faster, and they’re easier to carve. For these reasons, you’re more likely to see tenderloins and boneless pork loins at the supermarket or at the butcher’s than you are a rack of pork. At fancy shops, you may also see lamb loin—the boned rib-eye or loin muscle from a rack or saddle—or veal loin, veal tenderloin, or venison loin, and of course you’ll see boneless beef roasts from the rib or loin sections. Needless to say, these cuts cost a lot per pound since there’s no bone or fat.